EFFICACY OF PROTEIN ADDITIVES AS EMULSION STABILIZERS IN FRANKFURTERS
- 1 July 1973
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 38 (5) , 849-854
- https://doi.org/10.1111/j.1365-2621.1973.tb02091.x
Abstract
No abstract availableKeywords
This publication has 5 references indexed in Scilit:
- RELATIONSHIP BETWEEN COMPOSITION AND STABILITY OF SAUSAGE‐TYPE EMULSIONSJournal of Food Science, 1971
- EFFECTS OF TYPES OF FAT AND OF RATES AND TEMPERATURES OF COMMINUTION ON DISPERSION OF LIPIDS IN FRANKFURTERSJournal of Food Science, 1971
- Electron Microscopy of a Meat EmulsionJournal of Food Science, 1967
- Effect of Temperature and pH on the Soluble Proteins of HamJournal of Food Science, 1966
- Studies on the Emulsifying Properties of Some Intracellular Beef Muscle ProteinsabJournal of Food Science, 1963